Shrimp jambalaya #3

Yield: 8 Servings

Measure Ingredient
1 tablespoon Oil
1 tablespoon Flour
½ cup Onion; chopped
2 cups Shrimp; boiled, peeled
1 Clove garlic; minced
1 cup Canned tomatoes
½ cup Water
3 cups Cooked rice
1 Green pepper; chopped finely
½ teaspoon Red pepper
¼ teaspoon Thyme
1 tablespoon Worcestershire sauce
½ cup Romano cheese
2 tablespoons Parsley; chopped

Heat the oil in a heavy pot; blend in flour. Make a roux by stirring until brown. Add onions to roux; cook until wilted. Add all ingredients except rice and shrimp. Bring to a boil and cook 5 minutes. Add rice and shrimp: cook on low fire for 10 minutes, stirring slowly. Pour into a buttered casserole. Sprinkle top with cheese and parsley Bake in a 350 degree oven for 15 minutes. Serves 8 generously.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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